In glass measuring cup, add nuts and microwave on high heat, stirring
every 30 seconds until toasted. Peel, pit and slice the avocado.
Sprinkle with lime juice in small bowl. In large bowl, combine
lettuce, arugula and assorted greens. Sprinkle lettuce with pinenuts
and roquefort cheese. Toss to mix. In a small bowl, whisk together
the garlic, mustard, chives, 1 tablespoon lemon juice and vinegar.
Whisk in the oil, until well mixed. Pour the dressing over the salad.
Toss gently to coat. Arrange the avocado slices on top of the salad.
Add salt and pepper as desired. Serve immediately.